Hi Charlotte,

The sunchoke, also known as the Jerusalem artichoke (Helianthus tuberosus) is a low-maintenance native perennial that is a sunflower. Most sources recommend that the tubers be planted in early spring as soon as the soil can be worked however planting can be done in the fall if the soil temperature is in the low 40s or less in order to prevent shoot growth before winter:

https://extension.missouri.edu/news/north-americas-nearly-forgotten-native-vegetable

When planting, place the tubers 3 to 5 inches deep and 12- to 18-inches apart in well drained, slightly alkaline soil in a sunny location. Heavy clay soils, especially those prone to water logging, may reduce yields. You may consider having a soil test. Soil test forms and instructions can be found on the UVM website: https://www.uvm.edu/extension/agricultural-and-environmental-testing-lab. Soil testing can provide you with useful information regarding nutrients, pH and organic matter content.

Growing Jerusalem artichokes couldn’t be easier. The soil should be moist and weeded until the plants emerge, at which time you can leave them alone. They grow quickly and reach heights of up to 10 feet so they will crowd and shade out any weeds. Decreasing daylight in the late summer initiates tuber formation and to encourage a larger crop, you can remove the flowers to direct the plant’s energy into the growth of the tubers.

The sunchokes can be harvested in the late fall after killing frosts when the stems die back which will increase their sweetness. Replanting is typically not necessary because it is difficult to completely harvest all the tubers and those that remain in the soil will produce next year’s crop. They do have a tendency to spread so it is best to give them a permanent planting location that is appropriate for naturalizing away from other garden vegetables or flowers.

The skin of sunchokes is very thin and is susceptible to rapid moisture loss so the crop should be put in storage immediately after harvest. If you are to store them in the refrigerator in the crisper drawer, the temperature should be 32°F with a 85% to 95% relative humidity. Under these conditions, tubers can be kept for 2 to 5 months but it is important to maintain a high relative humidity to reduce shriveling due to water loss and to also reduce decay.

https://blogs.extension.iastate.edu/answerline/2016/09/22/choosing-the-right-crisper-drawer-in-the-refrigerator/

Let me provide some links for additional reading:

https://www.uvm.edu/news/story/jerusalem-artichoke-unsung-hero

https://buffalo-niagaragardening.com/2011/10/25/the-coolest-plant-ever-jerusalem-artichoke-also-known-as-sunchoke/

I hope this helps and happy gardening!